Lemon Ice Cream

Do you like your lemon ice cream really lemony? Do you like it tart with a hit of sweetness? Well, I've found the recipe for you.

As I mentioned in yesterday's post, I had a deep hankering for something lemony. And when I found this recipe, I knew I had to try it. If I could do backflips, I would be doing them right now. And I'm so smitten with it that I'm not even sharing it with my kids. Yeah, I know, you're wondering, what happened to a mother's love for her children? Pffft, is what I have to say to that after only one lick of this mouth-watering ice cream.

I LOVE this recipe. It's a definite keeper that I will make again... and again... and again.

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Lemon Ice Cream
makes 1 liter

zest from 3 lemons
1/2 cup sugar
1/2 cup lemon juice (from about 3 lemons)
2 cups of table cream (18% mf)
Pinch of salt

Add the lemon zest and sugar into a food processor. Process until fine. Add lemon juice and process until the sugar is dissolved. Add the cream and salt and mix together.

Chill in your refrigerator, for a minimum of 1 hour, then freeze in an ice cream maker, according to the manufacturer's instructions.

Recipe adapted from: Super Lemon Ice Cream, The Perfect Scoop